VEGAN ONE POT TOFU LASAGNA SOUP

Last week I made a cozy and delicious vegan one pot tofu lasagna soup. It’s like lasagna, but it’s easier to make (ready in 30 min!). This turned out to be a very kid-friendly version, and I think the secret is in the grated vegetables and delicious smoked tofu, which gives an amazing flavor to pasta sauces and soups. If you love lasagna, I know you will LOVE this soup! We love this so much, I just made it again and can’t wait to have my third bowl 🙂

Grated carrots, ginger and garlic are my favorites to use as a base for soups and stews. I use these three as a base for my delicious Lentil noodle soup too, another kid-friendly soup.

A super flavorful ingredient in the soup is smoked tofu, which is crumbled into tiny pieces. The flavor is incredible, so much umami! If you can’t get smoked tofu in stores, you can use any marinated tofu.

To make the soup a LASAGNA soup, creamy cashew sauce is the key! If you have a powerful blender, it’s super quick to make. But even if not, you can just soak the cashews in hot water for about 15 min to 1 hour to make the nuts softer and easier to blend.

I think this soup is an amazing meal for anyone wanting to eat more plant-based. I warmly recommend it for all picky eaters too!

Vegan One Pot Tofu Lasagna Soup

Cozy vegan one pot tofu lasagna soup is a kid-friendly meal for meatless Mondays! This soup is easy to make and it's ready in 30 minutes!

Prep Time10mins

Cook Time20mins

Total Time30mins

Course: Main Course

Cuisine: vegan

Keyword: cashews, lasagna, soup, tofu

Servings: 8

Author: Tiina from My Berry Forest

Ingredients

Lasagna soup

1blockof smoked tofu(~300 g / 10,5 oz)

2carrots(~120 g / 4 oz)

3garlic cloves(~8 g / 0,3 oz)

smallpiece ofginger(~8 g / 0,3 oz)

oil or veggie broth for cooking

4 cupsof crushed tomatoes(~1000 g / 4 cups)

4cupsveggie broth(1000 ml) I use a low salt broth

2tbsptomato paste

2tspbalsamic vinegar

2tspcoconut sugar

1 tspdried thyme

1 tspdried oregano

1tspdried basil

1tspmild paprika

1tsponion powder

2dried bay leaves

6lasagne noodle sheets(~125 g / 4,4 oz)

Cashew cream

1cupcashews(130 g)

1cupOat Cuisine (oat cream for cooking)I use Kaslink AITO, but you can use any cream for cooking, also coconut cream / milk or any plant-based milk works well

3tbspnutritional yeast

1/2tbsplemon juice

1/2tspsalt

For serving

parsley

vegan parmesan

black pepper to taste

Instructions

Lasagna soup

Cut tofu in "sticks" and wrap kitchen towel / paper around the sticks. Place a heavy weight (like a pan) on top of the wrapped tofu sticks for a few min to dry. When the tofu has dried a while, crumble it into tiny pieces in a food processor or with a knife / your hands.

Grate carrots, ginger and garlic using the smallest holes of a box grater (on any grater you have).

Warm oil in a pan. Add grated garlic and ginger and cook in medium heat for a minute. Add crumbled tofu and keep cooking for a minute or two.

Mix grated carrots, tofu, ginger and garlic well and cook for another minute.

Add veggie broth, crushed tomatoes and all the spices. Mix well.

Break lasagna noodles into the soup and bring to a boil. Reduce the heat, put a lid on and let simmer for 20 minutes stirring every now and then. The soup is ready when the noodles are soft.

Cashew cream

Blend all cashew cream ingredients in a powerful blender or food processor until you get a smooth cream.

Serve soup with a dollop of cream, parsley and vegan parmesan. Add black pepper to taste.